🍳 Fried Eggs, Cantonese style! (荷包蛋)

Name: 🍳 Fried Eggs, Cantonese style! (荷包蛋)
Total time: 5 min
Ingredients: 2 tbsp Vegetable oil; 3 Egg; 1 Salt

Ingredients

Heat the wok or pan on high until it is nearly smoking, about one minute; if smoke appears, let it cool a little.
Turn the heat to medium, add 2 tbsp cooking oil and swirl to coat. Add more oil as needed for later eggs.
Crack the egg into a bowl first to check for shell and freshness, then pour it into the wok.
Leave it undisturbed for 45-60 seconds until the whites are opaque and no longer stick; a spatula slides easily under the egg.
Season with a sprinkle of salt now or after cooking.
Slide the spatula well under the egg, support it with chopsticks if needed, and flip.
Turn the heat to low and cook 40-50 seconds more for a runny yolk, longer for a firmer one. A runny yolk looks plump and gives then springs back when gently poked; a set yolk looks flatter and resists.
Slide the finished egg up the side of the wok, reheat to medium and cook the next egg with the remaining oil, adding more if needed.
Once all eggs are cooked, turn off the heat and season with salt if not done earlier.

Summarized from Made With Lau's video. Watch it for the details.

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